Effects of variety, agronomic factors, and drying on the amount of free asparagine and crude protein in chicory. Correlation with the acrylamide formation during roasting

Food Research International

Volumn 63, Issue , 2014, Pages 299-305

  Loaëc, Grégory ^a   Niquet Léridon, Céline ^a   Henry, Nicolas ^b   Jacolot, Philippe ^a   Volpoet, Grégoire ^c   Goudemand, Ellen ^b   Janssens, Myriam ^c   Hance, Philippe ^d   Cadalen, Thierry ^d   Hilbert, Jean Louis ^d   Desprez, Bruno ^b   Tessier, Frédéric J ^a  

^a INSTITUT POLYTECHNIQUE LASALLE BEAUVAIS   (France)

^b Florimond Desprez   (France)

^c Leroux SAS   (France)

^d UNIV LILLE   (France)

Author keywords

Acrylamide; Asparagine; Chicory; Coffee substitutes; Fertilizer; Mitigation

Indexed keywords

AGRONOMY; AMIDES; AMINO ACIDS; FERTILIZERS; FLAVOR COMPOUNDS; PLANTS (BOTANY);

ACRYLAMIDES; ASPARAGINE; CHICORY; COFFEE SUBSTITUTES; MITIGATION;

CHEMICAL CONTAMINATION; FERTILIZERS;

CICHORIUM INTYBUS; SOLANUM TUBEROSUM;

EID: 84907232577     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.03.010     Document Type: Article

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